Mama's Spaghetti + Roasted Meatballs Recipe

Heat a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 7–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Increase heat to medium-high and add the ground beef and ground pork. Break meat into pieces with a spoon and brown until no pink remains, about 6–8 minutes. Let meat develop some brown bits on the bottom for flavor.

Stir in the tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly — this deepens the flavor.

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits; simmer until wine reduces by half, about 3 minutes.

Add the crushed tomatoes, stock, dried oregano, dried basil, bay leaf, sugar, salt and pepper. Stir to combine. Bring to a gentle simmer.

Reduce heat to low, partially cover, and let the sauce simmer very gently for 1.5 to 2 hours, stirring occasionally to prevent sticking. If sauce thickens too much, add a splash of stock or water.

Fifteen minutes before finishing, stir in the whole milk or half-and-half; simmer uncovered for remaining time. Taste and adjust seasoning. Remove bay leaf before serving.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top (or lightly oil the baking sheet).

In a large bowl, combine breadcrumbs and 1/4 cup milk; let sit 2 minutes to soften.

Add the ground beef, ground pork, egg, grated Parmesan, minced garlic, parsley, dried oregano, crushed fennel seeds, salt and pepper to the breadcrumb mixture. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Portion the mixture into 1.5-ounce (about 1 1/4 inch) meatballs (yields ~20–24). Roll each gently between your palms to a smooth ball and place on the prepared rack or sheet.

Brush or drizzle the meatballs lightly with 1 tablespoon olive oil to promote browning. Roast in preheated oven until nicely browned and cooked through, about 18–20 minutes (internal temperature 160°F/71°C).

If you prefer a slightly crisp exterior, finish under broiler 1–2 minutes, watching closely to prevent burning.

When done, remove from oven and transfer meatballs to a plate. You can finish them in the sauce (see next step) or serve on top of spaghetti.

Finishing meatballs in the sauce (optional)

For extra flavor, gently nestle roasted meatballs into the simmering Mama's sauce for 10–15 minutes over low heat so they absorb sauce flavors before serving.

About 15 minutes before serving, bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Add the dried spaghetti and cook according to package directions until just al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti.

Return drained pasta to the pot off the heat. Add 2–3 cups of Mama's slow-roasted meat sauce (or desired amount) and 1 teaspoon olive oil. Toss gently, adding reserved pasta water a tablespoon at a time to loosen the sauce and create a silkier finish.

Divide spaghetti among serving plates. Top with several Tuscan roasted meatballs per plate. Spoon additional sauce over meatballs and pasta.

Garnish with freshly grated Parmesan and chiffonaded basil leaves. Serve immediately.